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WO1992018526A1 - Production of phosphopeptides from casein - Google Patents

Production of phosphopeptides from casein Download PDF

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Publication number
WO1992018526A1
WO1992018526A1 PCT/AU1992/000175 AU9200175W WO9218526A1 WO 1992018526 A1 WO1992018526 A1 WO 1992018526A1 AU 9200175 W AU9200175 W AU 9200175W WO 9218526 A1 WO9218526 A1 WO 9218526A1
Authority
WO
WIPO (PCT)
Prior art keywords
phosphopeptides
solution
casein
information
phosphoserine
Prior art date
Application number
PCT/AU1992/000175
Other languages
French (fr)
Inventor
Eric Charles Reynolds
Original Assignee
The University Of Melbourne
The Victorian Dairy Industry Authority
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by The University Of Melbourne, The Victorian Dairy Industry Authority filed Critical The University Of Melbourne
Priority to CA002108678A priority Critical patent/CA2108678C/en
Priority to US08/137,086 priority patent/US6448374B1/en
Priority to AU16468/92A priority patent/AU653401B2/en
Priority to DE69231246T priority patent/DE69231246T2/en
Priority to AT92908863T priority patent/ATE194623T1/en
Priority to JP50791092A priority patent/JP3234222B2/en
Priority to EP92908863A priority patent/EP0580694B1/en
Priority to DK92908863T priority patent/DK0580694T3/en
Publication of WO1992018526A1 publication Critical patent/WO1992018526A1/en
Priority to GR20000402283T priority patent/GR3034594T3/en

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
    • C07K14/435—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
    • C07K14/46—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates
    • C07K14/47—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates from mammals
    • C07K14/4701—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates from mammals not used
    • C07K14/4732—Casein
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K38/00—Medicinal preparations containing peptides

Definitions

  • This invention relates to the production of phosphopeptides having anticariogenic and other properties from casein.
  • the invention provides a method for the preparation of selected phosphopeptides comprising the steps of completely digesting a soluble monovalent cation salt of casein in solution, introducing a di or trivalent metal ion to cause aggregation of at least the selected phosphopeptides in said digested solution, and filtering the solution through a filter having a molecular weight exclusion limit selected to retain at least said aggregated phosphopeptides while passing the bulk, of the remaining phosphopeptides.
  • the selected phosphopeptides are the anticariogenic phosphopeptides referred to above, and the molecular exclusion limit adopted during the filtering step of the above method preferably substantially falls within the range 10,000 to 20,000.
  • the soluble monovalent cation salt of casein such as sodium caseinate or potassium caseinate, may be present in the solution in a concentration substantially falling within the range 0.1 to 50% w/w, which is preferably digested using a proteolytic enzyme, such as pancreatin, trypsin, papain or chyraotrypsin, or a mixture of proteolytic enzymes such as trypsin and chymotrypsin or by chemical means, such as cyanogen bromide.
  • the enzyme(s) to casein ratio can range from about 1:1000 to 1:10 (w:w) but this would be selected to allow complete digestion of the casein as defined above.
  • the pH of the hydrolysis should preferably be controlled at optimum for the enzymes to allow complete casein digestion.
  • the temperature also should be optimised for complete digestion but temperature induced degradation (deamidation, dephosphorylation and peptidolysis) should be minimised.
  • the optimal temperature is between about 20°C and 60°C.
  • HCl is added at room temperature to about pH 4.7 and any precipitate (this should be minimal) removed.
  • CaCl 2 is then added to the supernatant to a level of about 1.0% w/v.
  • the anticariogenic phosphopeptides ie. containing the sequence -Ser(P)-Ser(P)-Ser(P)-Glu-Glu-
  • form hexamers which are separated from the smaller non-anticariogenic phosphopeptide aggregates by extensive diafiltration through a 10,000 molecular weight exclusion limit filter with a CaCl 2 solution preferably 1.0% w/v.
  • the preferred molecular weight exclusion limit of the membrane filter should not be less than 10,000 or greater than about 20,000.
  • a CaCl 2 solution, or some other suitable di/trivalent metal ion, such as zinc (II) or ferric (III) is essential for diafiltration in order to maintain the integrity of the anticariogenic phosphopeptide aggregates thus allowing separation of the anticariogenic from the non-anticariogenic phosphopeptides.
  • the ultraretentate containing the anticariogenic phosphopeptides can be diafiltered with water through a 1,000 molecular weight exclusion limit filter to remove calcium if desired. The retentate is then concentrated and spray dried.
  • the calcium, zinc and ferric salts of the anticariogenic phosphopeptide preparation can be converted to a sodium salt by acidifying a 10% w/v solution of the calcium ACPP to a low pH, circa pH 2.0, with HCl. After extensive diafiltration through a 1,000 molecular weight exclusion limit filter the retentate is neutralised to pH 7.0 with NaOH and then diafiltered with water through the same filter to remove excess sodium chloride.
  • the calcium ACPP can be converted to calcium phosphate ACPP by addition of CaCl 2 and Na 2 HPO 4 where the Ca/P final ratio is 1.67.
  • the peptide ⁇ S1 (59-79) can bind 21 Ca and 13 PO 4 .
  • the filtrate of the above process is suited for the purification of other bioactive casein peptides by size and charge-based separation technologies and can be used as microbiological growth media, as dietary supplements after debittering or as a nitrogen fertilizer.
  • Sodium caseinate was prepared by acidifying milk with 0.1 M HCl to pH 4.7 and neutralising the precipitate with NaOH to pH 7.0.
  • a 10% w/v solution of sodium caseinate was prepared and adjusted to pH 8.0.
  • Trypsin (Novo) was added to 0.2% w/v and the hydrolysis allowed to proceed to completion at 50°C with adjustment to pH 8.0 by constant addition of NaOH.
  • the pH of the solution was then adjusted to pH 4.7 with 5 M HCl and the precipitate removed at room temperature by centrifugation. The supernatant was microfiltered through an 8 micron filter, and then adjusted to pH 7.0 with NaOH and CaCl 2 added to a level of 1.0% w/v.
  • NAP non-anticariogenic peptide
  • This preparation contains the four anticariogenic phosphopeptides described in the aforementioned patent, [8(2-25), T 2 , ⁇ s1 (59-79), T 1 , ⁇ - 2 (2-21), T 3 and ⁇ s2 (46-70), T 4 ], those related peptides incompletely hydrolysed by trypsin [ ⁇ s2 (1-21), ß(1-25) and ⁇ s1 (43-79)] and also minor levels of the two deamidated forms of ⁇ s1 (59-79), desamido 74 and desamido 74,78 which result from temperature induced deamidation, this occurs in an even greater extent in commercial production of sodium caseinate due to higher temperatures and extremes of pH, although the presence of the deamidated forms has no effect on anticariogenic activity.
  • the anticariogenic phosphopeptides were 90.9% w/w of the peptides produced.
  • ⁇ s1 (59-79) will be obtained by this process with minor amounts of the deamidated forms of this peptide depending on hydrolysis conditions. If pure ß-casein is used then only ß(1-25) and ß(2-25) will be obtained using this process.
  • pancreatin When crude enzymes are used (such as pancreatin), slight truncation (both N- and C- terminally) of the nine listed phosphopeptides can occur. As long as this truncation is only slight, there is no loss of activity. In fact, pancreatin produces a preparation with slightly greater specific activity on a weight basis when compared with purified trypsin.

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Organic Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Biophysics (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • Medicinal Chemistry (AREA)
  • Gastroenterology & Hepatology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Toxicology (AREA)
  • Peptides Or Proteins (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)

Abstract

A method for the preparation of selected phosphopeptides having anticariogenic and other activities, comprising the steps of completely digesting a soluble monovalent cation salt of casein in solution with a proteolytic enzyme, adding a mineral acid to the solution to adjust the pH to about 4.7, removing any precipitate produced, adding CaCl2 to a level of about 1.0 % w/v to cause aggregation of at least the selected phosphopeptides in said digested solution, separating the aggregated phosphopeptides from the solution through a filter having a molecular weight exclusion limit lying substantially within the range 10,000 to 20,000 while passing the bulk of the remaining phosphopeptides and solution, diafiltering the separated phosphopeptides with water through a filter and concentrating and drying the retentate.

Description

TITLE: PRODUCTION OF PHOSPHOPEPTIDES FROM CASEIN
Field of the Invention:
This invention relates to the production of phosphopeptides having anticariogenic and other properties from casein.
Background of the Invention:
In our Australian Patent No. 593365, we have described that four of the many phosphopeptides released by tryptic digestion of casein have anticariogenic (tooth-decay-inhibiting) activity. These peptides all contain the active sequence Ser(P)-Ser(P)-Ser(P)-Glu-Glu- and correspond to αs1(59-79) SEQ.ID No 2 (T1), B(2-25) SEQ.ID No 3 (T2), α32(46-70) SEQ.ID No 4 (T4) and αs2(2-21) SEQ.ID No 7 (T3). The methods described for the production of the anticariogenic phosphopeptides are selective precipitation and ion exchange chromatography. While these methods produce very pure preparations of these peptides, they have not received general acceptance in the dairy industry due to their cost and the level of technical skill required.
Recently membrane ultrafiltration has found broad acceptance in the dairy industry for milk treatment. In U.S. Patents 4,358,465, 4,361,587 and 4,495,176, Brule et al describe an ultrafiltration method for the production of casein phosphopeptides as dietetic aliments. This procedure proves unsuitable for the production of anticariogenic phosphopeptides due to the predominance of non-anticariogenic phosphopeptides in the preparations.
Summary of the Invention and Object:
It is an object of the present invention to provide a method of preparing selected phosphopeptides from casein using ultrafiltration.
The invention provides a method for the preparation of selected phosphopeptides comprising the steps of completely digesting a soluble monovalent cation salt of casein in solution, introducing a di or trivalent metal ion to cause aggregation of at least the selected phosphopeptides in said digested solution, and filtering the solution through a filter having a molecular weight exclusion limit selected to retain at least said aggregated phosphopeptides while passing the bulk, of the remaining phosphopeptides.
In the method described by Brule et al, the object is to obtain a broad range of phosphopeptides from casein for use as a dietetic aliment. Therefore Brule et al do not teach that the casein compound must be completely hydrolysed or that a di/trivalent metal ion must be added to aggregate the desired phosphopeptides to a size which enables those phosphopeptides to be filtered from the solution while allowing the remaining phosphopeptides and solution to pass. This represents a significant advance in the art since it enables the use of an industry accepted method of extraction which results in a preparation which is rich (> 90% w/w) in the desired phosphopeptides.
In a preferred form of the invention, the selected phosphopeptides are the anticariogenic phosphopeptides referred to above, and the molecular exclusion limit adopted during the filtering step of the above method preferably substantially falls within the range 10,000 to 20,000.
The soluble monovalent cation salt of casein, such as sodium caseinate or potassium caseinate, may be present in the solution in a concentration substantially falling within the range 0.1 to 50% w/w, which is preferably digested using a proteolytic enzyme, such as pancreatin, trypsin, papain or chyraotrypsin, or a mixture of proteolytic enzymes such as trypsin and chymotrypsin or by chemical means, such as cyanogen bromide. The enzyme(s) to casein ratio can range from about 1:1000 to 1:10 (w:w) but this would be selected to allow complete digestion of the casein as defined above. The pH of the hydrolysis should preferably be controlled at optimum for the enzymes to allow complete casein digestion. The temperature also should be optimised for complete digestion but temperature induced degradation (deamidation, dephosphorylation and peptidolysis) should be minimised. The optimal temperature is between about 20°C and 60°C.
In a preferred form of the invention, after digestion HCl is added at room temperature to about pH 4.7 and any precipitate (this should be minimal) removed. CaCl2 is then added to the supernatant to a level of about 1.0% w/v. Phosphopeptides in the presence of 1.0% w/v calcium (II) aggregate. The anticariogenic phosphopeptides (ie. containing the sequence -Ser(P)-Ser(P)-Ser(P)-Glu-Glu-) form hexamers which are separated from the smaller non-anticariogenic phosphopeptide aggregates by extensive diafiltration through a 10,000 molecular weight exclusion limit filter with a CaCl2 solution preferably 1.0% w/v. The preferred molecular weight exclusion limit of the membrane filter should not be less than 10,000 or greater than about 20,000. The addition of a CaCl2 solution, or some other suitable di/trivalent metal ion, such as zinc (II) or ferric (III), is essential for diafiltration in order to maintain the integrity of the anticariogenic phosphopeptide aggregates thus allowing separation of the anticariogenic from the non-anticariogenic phosphopeptides.
After several volumes of 1.0% CaCl2 w/v have passed through the membrane filter to achieve greater than 90% purity of the anticariogenic phosphopeptides the ultraretentate containing the anticariogenic phosphopeptides can be diafiltered with water through a 1,000 molecular weight exclusion limit filter to remove calcium if desired. The retentate is then concentrated and spray dried.
The calcium, zinc and ferric salts of the anticariogenic phosphopeptide preparation (ACPP) can be converted to a sodium salt by acidifying a 10% w/v solution of the calcium ACPP to a low pH, circa pH 2.0, with HCl. After extensive diafiltration through a 1,000 molecular weight exclusion limit filter the retentate is neutralised to pH 7.0 with NaOH and then diafiltered with water through the same filter to remove excess sodium chloride.
The calcium ACPP can be converted to calcium phosphate ACPP by addition of CaCl2 and Na2HPO4 where the Ca/P final ratio is 1.67. The peptide αS1 (59-79) can bind 21 Ca and 13 PO4. The filtrate of the above process is suited for the purification of other bioactive casein peptides by size and charge-based separation technologies and can be used as microbiological growth media, as dietary supplements after debittering or as a nitrogen fertilizer.
A presently preferred embodiment of the invention will now be described with reference to the following example.
EXAMPLE
Sodium caseinate was prepared by acidifying milk with 0.1 M HCl to pH 4.7 and neutralising the precipitate with NaOH to pH 7.0. A 10% w/v solution of sodium caseinate was prepared and adjusted to pH 8.0. Trypsin (Novo) was added to 0.2% w/v and the hydrolysis allowed to proceed to completion at 50°C with adjustment to pH 8.0 by constant addition of NaOH. The pH of the solution was then adjusted to pH 4.7 with 5 M HCl and the precipitate removed at room temperature by centrifugation. The supernatant was microfiltered through an 8 micron filter, and then adjusted to pH 7.0 with NaOH and CaCl2 added to a level of 1.0% w/v. This solution was then diafiltered through an Amicon YM10 (10,000 molecular weight exclusion limit) with 3 to 5 volumes of 1.0% w/v CaCl2. The retentate was then washed with 1 volume of distilled/deionised water through an Amicon YM1 filter (1,000 molecular weight exclusion limit). The individual peptides of this preparation were separated by ion exchange FPLC and reverse phase HPLC as described in the aforementioned patent and identified by amino acid composition and sequence analyses after conversion of the Ser(P) residues to S-ethyl cysteine. An analysis of the preparation is shown in Table 1. Table 1. Composition of an Anticariogenic Phosphopeptide Preparation
Peptide% w/w
αs2(1-21) (SEQ.ID No 8) 0.8 ß(1-25) (SEQ.ID No 1) 22.3 αS2(2-21) (SEQ.ID No 7) (T3) 5.7 ß(2-25) (SEQ.ID No 3) (T2) 17.9 αs1(59-79) (SEQ.ID No 2) (T1) 21.4
Desamido74αs1(59-79) (SEQ.ID No 5) 6.3 αs2(46-70) (SEQ.ID No 4) (T4) 6.8
Desamido74,78αs1(59-79) (SEQ.ID No 6) 6.4 αs1(43-79) (SEQ.ID No 9) 3.3
NAP* 9.1
* NAP = non-anticariogenic peptides
This preparation contains the four anticariogenic phosphopeptides described in the aforementioned patent, [8(2-25), T2, αs1(59-79), T1, α-2(2-21), T3 and αs2(46-70), T4], those related peptides incompletely hydrolysed by trypsin [αs2(1-21), ß(1-25) and αs1(43-79)] and also minor levels of the two deamidated forms of αs1 (59-79), desamido74 and desamido74,78 which result from temperature induced deamidation, this occurs in an even greater extent in commercial production of sodium caseinate due to higher temperatures and extremes of pH, although the presence of the deamidated forms has no effect on anticariogenic activity. The anticariogenic phosphopeptides were 90.9% w/w of the peptides produced.
If pure αs1-casein is used in place of casein then αs1(59-79) will be obtained by this process with minor amounts of the deamidated forms of this peptide depending on hydrolysis conditions. If pure ß-casein is used then only ß(1-25) and ß(2-25) will be obtained using this process.
When crude enzymes are used (such as pancreatin), slight truncation (both N- and C- terminally) of the nine listed phosphopeptides can occur. As long as this truncation is only slight, there is no loss of activity. In fact, pancreatin produces a preparation with slightly greater specific activity on a weight basis when compared with purified trypsin.
The sequences of the nine peptides, which include the peptides T1 to T4 of the aforementioned patent, and the other peptides referred to above are detailed in the following sequence listing. SEQUENCE LISTING (1) GENERAL INFORMATION:
(i) APPLICANT: REYNOLDS, ERIC CHARLES
(ii) TITLE OF INVENTION: PRODUCTION OF PHOSPHOPEPTIDE
FROM CASEIN
(iii) NUMBER OF SEQUENCES: 9
(iv) CORRESPONDENCE ADDRESS:
(A) ADDRESSEE:
(B) STREET:
(C) CITY:
(D) STATE :
(E) COUNTRY :
(F) ZIP:
(v) COMPUTER READABLE FORM:
(A) MEDIUM TYPE: FLOPPY DISK
(B) COMPUTER: IBM PC COMPATIBLE
(C) OPERATING SYSTEM: PC-DOS/MS-DOS
(D) SOFTWARE: "WORD PERFECT
(vi) CURRENT APPLICATION DATA:
(A) APPLICATION NUMBER:
(B) FILING DATE:
( C) CLASSIFICATION:
(vii) PRIOR APPLICATION DATA:
(A) APPLICATION NUMBER:
(B) FILING DATE:
(C) CLASSIFICATION:
(viii) ATTORNEY/AGENT INFORMATION:
(A)
(B)
(C)
(ix) TELECOMMUNICATION INFORMATION:
(A)
(B)
(C)
(2) INFORMATION FOR SEQ.ID NO:l:
(i) SEQUENCE CHARACTERISTICS:
(A) LENGTH: 25
(B) TYPE: Amino acid
(C) STRANDEDNESS: single
(D) TOPOLOGY: linear
(ii) MOLECULE TYPE: Protein
(ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 15
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine (ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 17
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine (ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 18
(D) OTHER INFORMATION: Post-translationally phosphorylated serine (ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 19
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine
(xi) SEQUENCE DESCRIPTION: SEQ.ID NO:1:
Arg Glu Leu Glu Glu Leu Asn Val Pro Gly Glu Ile Val Glu Ser Leu 1 5 10 15
Ser Ser Ser Glu Glu Ser Ile Thr Arg
20 25
(2) INFORMATION FOR SEQ.ID NO:2:
(i) SEQUENCE CHARACTERISTICS:
(A) LENGTH: 21
(B) TYPE: Amino acid
(C) STRANDEDNESS : single
(D) TOPOLOGY: linear
(ii) MOLECULE TYPE: Protein
(ix) FEATURE:
(A) NAME/KEY: Pyroglutamate
(B) LOCATION: 1
(D) OTHER INFORMATION:
A certain amount will exist in this form (ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 6
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine (ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 8
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine (ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 9
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine (ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 10
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine (ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 17
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine
(xi) SEQUENCE DESCRIPTION: SEQ.ID NO:2:
Gln Met Glu Ala Glu Ser He Ser Ser Ser Glu Glu Ile Val Pro Asn 1 5 10 15
Ser Val Glu Gln Lys
20
(2) INFORMATION FOR SEQ.ID NO:3:
(i) SEQUENCE CHARACTERISTICS:
(A) LENGTH: 24
(B) TYPE: Amino acid
(C) STRANDEDNESS: single (D) TOPOLOGY: linear
(ii) MOLECULE TYPE: Protein
(ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 14
(D) OTHER INFORMATION :
Post-translationally phosphorylated serine (ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 16
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine (ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 17
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine (ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 18
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine
(xi) SEQUENCE DESCRIPTION: SEQ.ID NO: 3:
Glu Leu Glu Glu Leu Asn Val Pro Gly Glu Ile Val Glu Ser Leu Ser
1 5 10 15
Ser Ser Glu Glu Ser He Thr Arg
20
(2) INFORMATION FOR SEQ.ID NO: 4:
(i) SEQUENCE CHARACTERISTICS:
(A) LENGTH: 25
(B) TYPE: Amino acid
(C) STRANDEDNESS: single
(D) TOPOLOGY: linear
(ii) MOLECULE TYPE: Protein
(ix) FEATURE
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 11
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine (ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 12
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine (ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 13
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine (ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 16
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine
(xi) SEQUENCE DESCRIPTION: SEQ. ID NO: 4:
Asn Ala Asn Glu Glu Glu Tyr Ser Ile Gly Ser Ser Ser Glu Glu Ser 1 5 10 15
Ala Glu Val Ala Thr Glu Glu Val Lys
20 25 (2) INFORMATION FOR SEQ.ID NO: 5:
(i) SEQUENCE CHARACTERISTICS:
(A): LENGTH: 21
(B) TYPE: Amino acid
(C) STRANDEDNESS: single
(D) TOPOLOGY: linear
(ii) MOLECULE TYPE: Protein
(ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 6
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine (ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 8
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine (ix) FEATURE:
(A) NAME/KEY : Phosphoserine
(B) LOCATION: 9
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine (ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 10
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine (ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 17
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine
(xi) SEQUENCE DESCRIPTION: SEQ. ID NO:5:
Gln Met Glu Ala Glu Ser Ile Ser Ser Ser Glu Glu I le Val Pro Asp 1 5 10 15
Ser Val Glu Gln Lys
20
(2) INFORMATION FOR SEQ. ID NO: 6:
(i) SEQUENCE CHARACTERISTICS :
(A) LENGTH: 21
(B) TYPE: Amino acid
(C) STRANDEDNESS: single
(D) TOPOLOGY: linear
(ii) MOLECULE TYPE: Protein
(ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 6
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine (ix) FEATURE:
(a) Name/Key: Phosphoserine
(b) Location: 8
(d) Other information:
Post-translationally phosphorylated serine (ix) Feature:
(a) Name/Key: Phosphoserine
(b) Location: 9
(d) Other information:
Post-translationally phosphorylated serine (ix) Feature:
(a) Name/Key: Phosphoserine
(b) Location: 10
(d) Other information: Post-translationally phosphorylated serine (ix) Feature:
(a) Name/Key: Phosphoserine
(b) Location: 17
(d) Other information:
Post-translationally phosphorylated serine
(xi) SEQUENCE DESCRIPTION: SEQ.ID NO: 6:
Gln Met Glu Ala Glu Ser Ile Ser Ser Ser Glu Glu Ile Val Pro Asp 1 5 10 15
Ser Val Glu Glu Lys
20
(2) INFORMATION FOR SEQ.ID NO: 7:
(i) SEQUENCE CHARACTERISTICS:
(A) LENGTH: 20
(B) TYPE: Amino acid
(C) STRANDEDNESS: single
(D) TOPOLOGY: linear
(ii) MOLECULE TYPE: Protein
(ix) Feature:
(a) Name/Key: Phosphoserine
(b) Location: 7
(d) Other information:
Post-translationally phosphorylated serine (ix) Feature:
(a) Name/Key: Phosphoserine
(b) Location: 8
(d) Other information:
Post-translationally phosphorylated serine (ix) Feature:
(a) Name/Key: Phosphoserine
(b) Location: 9
(d) Other information:
Post-translationally phosphorylated serine (ix) Feature:
(a) Name/Key: Phosphoserine
(b) Location: 15
(d) Other information:
Post-translationally phosphorylated serine
(xi) SEQUENCE DESCRIPTION: SEQ.ID NO: 7:
Asn Thr Met Glu His Val Ser Ser Ser Glu Glu Ser Ile Ile Ser Gln 1 5 10 15
Glu Thr Tyr Lys
20
(2) INFORMATION FOR SEQ.ID NO: 8:
(i) SEQUENCE CHARACTERISTICS:
(A) LENGTH: 21
(B) TYPE: Amino acid
(C) STRANDEDNESS: single
(D) TOPOLOGY: linear
(ii) MOLECULE TYPE: Protein
(ix) FEATURE:
(a) Name/Key: Phosphoserine
(b) Location: 8
(d) Other information:
Post-translationally phosphorylated serine (ix) FEATURE:
(a) Name/Key: Phosphoserine
(b) Location: 9
(d) Other information: Post-translationally phosphorylated serine (ix) FEATURE:
(a) Name/Key: Phosphoserine
(b) Location: 10
(d) Other information:
Post-translationally phosphorylated serine (ix) FEATURE:
(a) Name/Key: Phosphoserine
(b) Location: 16
(d) Other information:
Post-translationally phosphorylated serine
(xi) SEQUENCE DESCRIPTION: SEQ.ID NO: 8:
Lys Asn Thr Met Glu His Val Ser Ser Ser Glu Glu Ser Ile Ile Ser 1 5 10 15
Gln Glu Thr Tyr Lys
20
(2) INFORMATION FOR SEQ.ID NO: 9:
(i) SEQUENCE CHARACTERISTICS:
(A) LENGTH: 37
(B) TYPE: Amino acid
(C) STRANDEDNESS: Bingle
(D) TOPOLOGY: linear
(ii) MOLECULE TYPE: Protein
(ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 4
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine (ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 6
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine (ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 22
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine (ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 24
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine (ix) FEATURE:
(A) NAHE/KEY: Phosphoserine
(B) LOCATION: 25
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine (ix) FEATURE:
(A) NAHE/KEY: Phosphoserine
(B) LOCATION: 26
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine (ix) FEATURE:
(A) NAME/KEY: Phosphoserine
(B) LOCATION: 33
(D) OTHER INFORMATION:
Post-translationally phosphorylated serine
(xi) SEQUENCE DESCRIPTION: SEQ. ID NO:9:
sp Ile Gly Ser Glu Ser Thr Glu Asp Gln Ala Met Glu Asp Ile Lys
5 10 15 Gln Met Glu Ala Glu Ser Ile Ser Ser Ser Glu Glu Ile Val Pro Asn 20 25 30
Ser Val Glu Gln Lys
35

Claims

1. a method for the preparation of selected phosphopeptides comprising the steps of completely digesting a soluble monovalent cation salt of casein in solution, introducing a di or trivalent metal ion to cause aggregation of at least the selected phosphopeptides in said digested solution, and filtering the solution through a filter having a molecular weight exclusion limit selected to retain at least said aggregated phosphopeptides while passing the bulk of the remaining phosphopeptides in a filtrate.
2. The method of claim 1, wherein the selected phosphopeptides are anticariogenic phosphopeptides and the molecular weight exclusion limit adopted during the filtering step substantially falls within the range 10,000 to 20,000.
3. The method of claim 1 or 2, wherein the soluble monovalent cation salt of casein is present in the solution in a concentration substantially falling within the range 0.1 to 50% w/w.
4. The method of any one of claims 1 to 3, wherein the digestion step is performed using a proteolytic enzyme and the ratio of proteolytic enzyme to soluble monovalent cation salt of casein in the solution falls substantially within the range 1:1000 to 1:10 (w:w) selected to allow complete digestion of the casein salt.
5. The method of any preceding claim, wherein the pH and the temperature of the solution is controlled to allow complete digestion of the casein salt.
6. The method of claim 5, wherein the temperature of the solution lies substantially within the range 20ºC to 60ºC.
7. a method for the preparation of selected phosphopeptides having anticariogenic and other activities, comprising the steps of completely digesting a soluble monovalent cation salt of casein in solution with a proteolytic enzyme, adding a mineral acid to the solution to adjust the pH to about 4.7, removing any precipitate produced, adding CaCl2 to a level of about 1.0% w/v to cause aggregation of at least the selected phosphopeptides in said digested solution, separating the aggregated phosphopeptides from the solution through a filter having a molecular weight exclusion limit lying substantially within the range 10,000 to 20,000 while passing the bulk of the remaining phosphopeptides and solution in a filtrate, diafiltering the separated phosphopeptides with water through a filter and concentrating and drying the retentate.
8. The method of claim 1 or 7, wherein the soluble monovalent cation salt of casein is selected from sodium caseinate and potassium caseinate.
9. The method of claim 7 or 8, wherein proteolytic enzyme is selected from pancreatin, trypsin, papain, chymotrypsin or mixtures thereof.
10. A method for the preparation of anticariogenic phosphopeptides substantially as hereinbefore described with reference to the specific example.
11. Phosphopeptides when produced by the method of any preceding claim.
12. The filtrate of the method of any one of claims 1 to 10.
PCT/AU1992/000175 1991-04-19 1992-04-16 Production of phosphopeptides from casein WO1992018526A1 (en)

Priority Applications (9)

Application Number Priority Date Filing Date Title
CA002108678A CA2108678C (en) 1991-04-19 1992-04-16 Production of phosphopeptides from casein
US08/137,086 US6448374B1 (en) 1991-04-19 1992-04-16 Production of phosphopeptides from casein
AU16468/92A AU653401B2 (en) 1991-04-19 1992-04-16 Production of phosphopeptides from casein
DE69231246T DE69231246T2 (en) 1991-04-19 1992-04-16 PRODUCTION OF PHOSPHOPEPTIDES FROM CASEIN
AT92908863T ATE194623T1 (en) 1991-04-19 1992-04-16 PRODUCTION OF PHOSPHOPEPTIDES FROM CASEIN
JP50791092A JP3234222B2 (en) 1991-04-19 1992-04-16 Formation of phosphopeptides from casein
EP92908863A EP0580694B1 (en) 1991-04-19 1992-04-16 Production of phosphopeptides from casein
DK92908863T DK0580694T3 (en) 1991-04-19 1992-04-16 Preparation of phosphopeptides from casein
GR20000402283T GR3034594T3 (en) 1991-04-19 2000-10-11 Production of phosphopeptides from casein.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AUPK5706 1991-04-19
AUPK570691 1991-04-19

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CA (1) CA2108678C (en)
DE (1) DE69231246T2 (en)
DK (1) DK0580694T3 (en)
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US7879804B2 (en) * 2004-12-22 2011-02-01 Dsm Ip Assets B.V. Blood pressure lowering peptides in a single enzymatic step
EA016039B1 (en) * 2005-05-02 2012-01-30 Милеутис Лтд. Methods for treating lactating livestock animals and pharmaceutical compositions used therefor
US8603442B2 (en) 2009-08-03 2013-12-10 Mcneil-Ppc, Inc. Tooth sensitivity treatment compositions
US8632754B2 (en) 2009-08-03 2014-01-21 Mcneil-Ppc, Inc. Tooth sensitivity treatment compositions
US9060947B2 (en) 2009-08-03 2015-06-23 Mcneil-Ppc, Inc. Tooth sensitivity treatment compositions
CN115594749A (en) * 2022-10-10 2023-01-13 西南民族大学（Cn） Extraction and purification method of casein phosphopeptide
CN117204502B (en) * 2023-08-25 2024-05-24 广州绿萃生物科技有限公司 Preparation method and application of beta-casein phosphopeptide product

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Publication number Priority date Publication date Assignee Title
US5780593A (en) * 1992-09-17 1998-07-14 Kem-En-Tec A/S Method of isolating biomolecules by ion exchange

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GR3034594T3 (en) 2001-01-31
US6448374B1 (en) 2002-09-10
DE69231246T2 (en) 2001-03-01
EP0580694A1 (en) 1994-02-02
ATE194623T1 (en) 2000-07-15
EP0580694B1 (en) 2000-07-12
EP0580694A4 (en) 1995-12-27
CA2108678A1 (en) 1992-10-20
NZ242415A (en) 1993-10-26
ES2149771T3 (en) 2000-11-16
DE69231246D1 (en) 2000-08-17
AU1646892A (en) 1992-11-17
JP3234222B2 (en) 2001-12-04
JPH06506458A (en) 1994-07-21
DK0580694T3 (en) 2002-05-27
AU653401B2 (en) 1994-09-29

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